Mackerel With Miso, Tempura Onions and Yuzu Salad
Mackerel With Miso, Tempura Onions and Yuzu Salad is a lovely light bite. Flavoursome, fresh tasting, this is a wonderful light lunch or starter.
Ingredients
- 4 mackerel gutted and filleted and pin boned
Miso
- 200g white miso paste
- 50ml mirin
- 50g caster sugar
Tempura
- l bunch spring onions
- 100g self raising flour
- Sparkling water
Dressing
- 25ml yuzu
- 1 tbs rice wine vinegar
- 1 tbs soy sauce
- 1 tbs Dijon
- 1 lime juice and zest
To serve
- Watercress
Method
- Heat a grill to high. Heat a fryer to 180c.
- Mix the miso and sugar in a pan, warm through gently until the sugar is dissolved, brush half over the mackerel fillets, then pop on a tray and grill for 1 to 2 minutes.
- Meanwhile, whisk the flour and water together, dip the onions in and deep fry until crispy, drain on kitchen paper and season with sea salt.
- Whisk all the ingredients together for the dressing then spoon over the watercress.
- To serve, spoon the remaining sauce onto plates, top with fish and onions, then garnish with dressed watercress.
Ingredients
- 4 mackerel gutted and filleted and pin boned
Miso
- 200g white miso paste
- 50ml mirin
- 50g caster sugar
Tempura
- l bunch spring onions
- 100g self raising flour
- Sparkling water
Dressing
- 25ml yuzu
- 1 tbs rice wine vinegar
- 1 tbs soy sauce
- 1 tbs Dijon
- 1 lime juice and zest
To serve
- Watercress
Method
- Heat a grill to high. Heat a fryer to 180c.
- Mix the miso and sugar in a pan, warm through gently until the sugar is dissolved, brush half over the mackerel fillets, then pop on a tray and grill for 1 to 2 minutes.
- Meanwhile, whisk the flour and water together, dip the onions in and deep fry until crispy, drain on kitchen paper and season with sea salt.
- Whisk all the ingredients together for the dressing then spoon over the watercress.
- To serve, spoon the remaining sauce onto plates, top with fish and onions, then garnish with dressed watercress.
